I've made this rerecipe many times with just a splash of balsamic. When I saw the 2Tbsp here, I decided to try it. After tasting it, I looked at the recipe again. Surely I read it wrong. It must have said 2tsp.... No, Tablespoons it was. The balsamic ruined one of my all time favorite recipes. I'll stuck to my splash of balsamic in the future.

Reviewer:

This is fabulous! I put grilled steak on top of it and it was out of sight! I used 2 1/2 pounds of top round steak, 3/4" thick (you could also use boneless beef sirloin). I cut the steak in 4" x 4" pieces (I was aiming for "medallions") and grilled it outside-- in the dead of winter! I doubled the sauce but kept the pasta (fettucini) at 1 pound. I added the cheese while the sauce was still in the pan so that it would melt. This served 7-8 people. I served it to company at a small dinner party and it was fun to grill outside in January (I'm in Philadelphia)! Some of my guests followed me outside while I grilled. A beautiful, wonderful dish served with a simple green salad (spinach and cherry tomatoes) and red wine. What a hit!

This is delicious! I was short an onion, so I added a little bit of agave nectar to make up the sweetness. I served it over tortellini with a sprinkle of parmesan and a lot of black pepper. Next time I'll try the arugula that was suggested earlier. That sounds lovely.

Reviewer:

This was absolutely delicious. I served to my in-laws who just returned from a 5 star trip to Italy. After their 9 day trip to the land of Pasta, they loved it!! Changes? Only added Asparagus to the sauce & cooked until tender crisp. That added a nice touch of green - which otherwise is way to brown looking for the initial eye candy. Enjoy this sauce - easy, can make ahead, and tasty (one would think too tangy, but not so!)

Reviewer:

Fantastic! I have now made this twice, and although I think it is delicious as is, I think it is AMAZING with a couple changes - one rather weird-sounding. First - actually caramelize the onions. You cannot caramelize onions in only 10 minutes - sauteed onions are different from caramelized onions. This recipe really benefits from truly caramelized onions, which need to be cooked more slowly over a relatively low heat. Caramelized onions becomes wonderfully sweet - it's sort of amazing that you can get such a flavor from a regular onion (and I did use regular yellow onions.) The sweetness off-sets the gorgonzola cheese, and I think that many people who did not like the recipe might like it if they truly caramelized the onions. Also - the second time I made this, I added a lot of sea salt to the cooking onions, and then took a page from a pork chop recipe I think I invented - I mixed a LOT of balsamic vinegar (much more than called for), apple juice, and a bit more sea salt with the cooked onions, and let it reduce while still over heat. This is quite a departure from the recipe, but it added a wonderful sweet-savory flavor which went well with the cheese. It does not end up tasting like apple juice at all, and it also adds a bit more liquid. I also mixed the pasta/sauce with the cheese very well while it was still warm, so the cheese melted completely, forming just a creamy coating, and added chopped almonds for crunch and a subtle flavor. SO good.